Description

This no-bake icebox cake features layers of crisp Ritz crackers softened by a rich, creamy filling. Each bite offers a delightful contrast of textures, with the buttery crackers absorbing moisture to become cake-like, interspersed with a sweet, airy cream. A generous drizzle of luscious salted caramel sauce weaves through the layers and cascades over the top, providing a balanced sweet and savory flavor profile. The dessert is crowned with a swirl of whipped cream and a scattering of crushed crackers, adding a final touch of elegance and crunch.

Ingredients

Scale

2 sleeves (about 70 crackers) Ritz crackers
2 cups heavy cream, very cold
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1 cup salted caramel sauce, divided (store-bought or homemade)
2 tablespoons powdered sugar (optional, for extra sweetness in cream)

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Instructions

In a large mixing bowl, combine the cold heavy cream, sweetened condensed milk, vanilla extract, and fine sea salt. If using, add powdered sugar. Beat with an electric mixer on medium-high speed until stiff peaks form, about 3-5 minutes. Be careful not to overbeat.
Line an 8×8 inch baking dish or loaf pan with parchment paper, leaving an overhang on two sides to easily lift the cake out later.
Spread a thin layer of the whipped cream mixture on the bottom of the prepared pan.
Arrange a single layer of Ritz crackers over the cream, breaking them as needed to fit snugly.
Drizzle about 1/4 cup of salted caramel sauce evenly over the cracker layer.
Spread another generous layer of the whipped cream mixture over the caramel and crackers.
Repeat the layering process: crackers, caramel, cream, until all ingredients are used, ending with a layer of cream. Reserve a small amount of caramel and a few crushed crackers for garnish if desired.
Cover the pan tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow the crackers to soften and the flavors to meld.
Before serving, lift the cake out of the pan using the parchment paper overhang. Drizzle with the remaining salted caramel sauce and sprinkle with crushed Ritz crackers or a dollop of extra whipped cream if desired. Slice and serve cold.

Notes

* Ensure your heavy cream is very cold for the best whipped cream consistency.

* For a richer caramel flavor, use homemade salted caramel sauce.

* Chilling time is crucial; do not rush this step, as it allows the crackers to soften to a cake-like texture.

* This cake can be made up to 2 days in advance and stored in the refrigerator.

* For easier slicing, run your knife under hot water between cuts.

Prep Time: 20 minutes
Cook Time: 0 minutes

Nutrition

Calories: 450-550
Fat: 25-35g
Carbohydrates: 50-60g
Protein: 4-6g